Ingredients
Serves: 16
Brownie
300g Lentils, cooked
200g Sweet Potato, cooked
80g Oat Flour
200g Date Paste
60g Tahini
60g Almond Butter
100g Cacao Powder
40g Apple Sauce
3 tsp Baking Powder
2 tsp Vanilla Extract
Sea salt, a pinch
100g Dark Chocolate Chips
100g Dried Cranberries
30g Cacao Nibs
Vanilla Cashew Frosting
130g Cashew Nuts
60g Date paste
30g Oat Flour
175g Unsweetened Soy milk
1 tsp Vanilla Extract
1/4 tsp Cinnamon Powder
Lentil granola
Yields: 460g
200g Lentils, cooked
75g Rolled Oats
150g Oat Flour
50g Coconut Sugar
20g Cacao Butter, melted
50g Walnuts, crushed
¼ tsp Sea Salt
Warm Water, as needed (to help bind the ingredients)
Directions
Brownie Instructions
Soak 250g of dried lentils in water for about 20 minutes. In a small saucepan, add the lentils, a pinch of salt, and water. Bring it to a boil. Reduce the heat and simmer until just tender but still holding their shape. Drain if needed. Set aside to cool.
Bake the sweet potato. Once cooked, remove the skin and cut into small pieces. Set aside.
Prepare the oat flour by blending rolled oats in a high speed blender until it becomes a fine powder.
In a food processor, add the cooked lentils and give it a few pulses to break down the texture. Add the sweet potato and continue mixing to make a smoother purée-like texture. Follow with the rest of the wet ingredients, including date paste, apple sauce, tahini, almond butter, and vanilla extract. Blend to combine.
Add the rest of the dry ingredients and keep mixing until the batch is nicely combined.
- Transfer to a mixing bowl and add the extra fillings (cranberries, chocolate chips, and cacao nibs). Mix to combine.
Transfer to a baking tray with parchment paper. Flatten down the brownie but do not press down too much. Bake at 175°C for about 20 minutes.
- Once cooked, let it cool down before removing from the tray to prevent it from breaking.
Vanilla Cashew Frosting Instructions
Soak the cashew nuts in hot water for 10 minutes. Drain and set aside.
In a high speed blender, blend the soaked cashew nuts, date paste, soy milk, and vanilla extract until it becomes smooth. Add oat flour and cinnamon powder, then blend again to combine. Transfer to a bowl and let it set in the fridge for about one hour.
Lentil Granola Instructions
Gently dry the cooked lentils with a paper towel if your lentils are still wet.
Melt cacao butter in the microwave for a few seconds and set aside.
- In a mixing bowl, combine all ingredients, including the cooked lentils, rolled oats, oat flour, coconut sugar, sea salt, melted cacao butter, and walnuts.
Spread the granola out on a baking tray with parchment paper. Bake at 165°C for 20 minutes, stirring after the first 10 minutes to help the granola cook evenly.
Serving Instructions
Portion the brownie into bite sized pieces and spread the frosting on top. Sprinkle a gentle amount of lentil granola and serve.
The brownie will have a firm texture once set in the fridge for a few hours. You could also spread the frosting at once and portion the brownie into smaller pieces later.
